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| | Ingredients | | | 4 egg whites
1 cup caster sugar
2 tsp cornflour, sifted
1 tsp white vinegar
1 tbsp icing sugar, sifted, plus extra for dusting
250g mascarpone
¼ cup double cream*
2 peaches, peeled, stones removed, chopped
125g punnet raspberries
½ cup roasted macadamias, chopped
mint leaves, to serve (optional) | | | |
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Peach & raspberry roulade
Instructions
Preheat oven to 180°C or 160°C fan. Grease a 32cm x 26cm Swiss roll pan.
Line base and sides with baking paper, ensuring paper overhangs 5cm above rim of long sides of pan.
Using an electric mixer, beat egg whites until firm peaks form. Gradually add caster sugar, beating constantly until thick and glossy.
Fold through cornflour and vinegar, until just combined. Spread meringue evenly in prepared pan.
Bake for 10 minutes, or until just firm. Line a clean tea towel with a piece of baking paper. Sift over extra icing sugar.
Invert meringue onto paper, peel away baking paper from meringue and set aside to cool completely.
Place mascarpone, cream and icing sugar in a bowl and stir until smooth. Spread over meringue, leaving a 1 cm border around edge. Top with peach and raspberries.
Using baking paper as a guide, and starting from short side, roll meringue to form a log. Wrap baking paper and tea towel around roulade and refrigerate for 1 hour.
Transfer roulade to a platter and top with macadamias and mint.
Recipe supplied for Australian Day thanks to Coles. |